I’ve lived in San Diego for 16 years and still unashamedly love Old Town. What other place in San Diego has so many kitschy shops, ghosts (totally real!), restaurants, breweries, and approximately one thousand different kinds of margaritas? Sure, there are a few obvious tourist traps, but there’s a startling amount of amazing things to eat and drink—from the housemade tortillas at Old Town Mexican Cafe to the sushi at El Sueño.
El Sueño’s sushi is so popular that the owners decided to convert the restaurant’s second story into a brand-new sushi and crudo-focused concept called Tako Vibrant Sushi. It’s slated to soft open at 2836 Juan Street on Tuesday, September 3.
Tako, which means octopus in Japanese, will offer Mexican-Japanese fusion and rotate based on what fish and other seafood are in season. Owner Pietro Busalacchi, who owns Tako, El Sueño, and Trattoria Don Pietro with his father Sal and partner Gustavo Rios, says guests should expect cocktails with an “over the top” presentation, with an emphasis on tequila, sake, and Japanese whisky. He says the food will be just as eye-popping.
“The crudo and sushi at Tako is fresh, playful and bursting with flavor,” he promises. “As with our other restaurants, we’ll be focusing on quality, service and the full experience.” Head chef Eric Steadman (Hane, Barbusa) is behind Tako’s menu development. “He also developed El Sueño’s popular inaugural crudo menu, which did so well, we decided to expand and let him do his thing,” says Busalacchi.
The 1,100-square-foot space, designed by Busalacchi, features floral and jungle-themed décor, with a DJ booth, a 12-seat bar, and what he says is a small and intimate atmosphere that feels vibrant and fun. “[Tako] feels more like a speakeasy or intimate supper club,” he explains.
Tako’s hours will run Tuesdays, Thursdays, and Sundays from 6 p.m. to 11 p.m.; Fridays and Saturdays from 6 p.m. – 11:30 p.m.; and closed Mondays and Wednesdays. Reservations aren’t open yet, but locals should watch before the tourists catch wind. (No word on whether any of the Whaley ghosts are sushi fans.)
San Diego Restaurant News & Food Events
Coasterra to Host the 21st Annual Harvest for Hope on Sunday, September 22
Since 2003, the Emilio Nares Foundation has helped more than 11,000 families across Southern California who have faced the most dire diagnosis they could receive—their child has cancer. To raise money and awareness for families affected by pediatric cancer, they launched Harvest for Hope, now in its 21st year. Head to Coasterra on Sunday, September 22, for the annual fundraiser and food festival with wine, beer, spirits, and plenty of food from 25 local businesses. Click here for tickets and more details.
The First Taste of College Area Kicks Off Sunday, September 29
College Area’s food selections are firing up. Now, the best of the best will showcase their stuff at the inaugural Taste of College Area on Sunday, September 29. From Ultreya Coffee to Corbin’s Q, taste over 25 local vendors from 11 a.m. to 3 p.m. Buy your ticket ahead of time and save $5.
Beth’s Bites
- I tend to prefer a light Japanese lager with my ramen, but Tajima just launched a new bar program spotlighting a few different drinks, like their spin on a margarita that uses sabe, a tequila-sake blend. That one can be found at Tajima East Village, while their North Park location has a new Sesame Highball, and Convoy has a Matchaholic with hot matcha, sake, and lychee. It sounds like a ramen bar crawl is in order.
- There’s a new coffee-slash-surf-shop in Rosarito called Migrant Society. Brothers Erick and Carlos Palacio have done several pop-ups and farmers markets across San Diego, and this new spot features coffee from Danie Brewing, a unique surfboard design by Tyler Voth of Solana Surfboards. San Diego may be next if all goes well with the Baja California location.
- Yakitori Tsuta opens this Wednesday in Convoy. The $108 yakitori omakase menu reservations are only available between 5:30 and 7:30 p.m., with à la carte and walk-ins after 8 p.m. I can’t wait to get my hands on chef Tatsuro Tsuchiya’s charcoal-grilled delicacies.
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